2
votes
1answer
224 views

How many eggs in a Mille Crêpes Cake?

I've looked through a few recipes for Mille Crêpes and see that many use double as many eggs in the batter compared with most plain crêpe recipes (6 eggs per cup of flour compared to 3). I'm not a ...
2
votes
1answer
864 views

Beating eggs & sugar when making gelato

I have attempted to make coffee flavoured gelato. I have run into a problems specifically when the beaten egg yolk/sugar mixture is heated with the cream/milk mixture - until "it thickens enough to ...
1
vote
2answers
2k views

Saving a pavlova that didn't form a crust

I have cooked my pavlova the same way I normally do, however it hasn't formed a nice crust like it usually does. I've heard that it may have something to do with the humidity? (It did rain here today ...
1
vote
3answers
8k views

How long will Tiramisú made with raw egg keep?

Tiramisú tastes better the longer is kept. But it is made with raw eggs, so there must be a limit to how long you can keep it for without risking making people ill. What would you say is the min/max ...
7
votes
3answers
1k views

Chocolate mousse without eggs

I've a friend who is allergic to egg protein, and my wife inadvertently raved about my chocolate mousse to her, causing some food borne awkwardness that I'd like to erase with an eggless mousse. ...
8
votes
4answers
3k views

Tiramisu tips tricks and variants

Tiramisu is a well-known dessert based on mascarpone and coffee, and I love it :) What are tips to have a compact mousse instead of a soft/liquid cream? Do you have any special derivative from ...